Smoked Salmon & Avocado Toasts


1 ripe avocado, pitted

  • 2 teaspoons lemon juice
  • 1 teaspoon minced fresh tarragon
  • 24 toasted cocktail-size slices pumpernickel bread or melba toasts
  • 2 ounces smoked salmon, cut into 24 pieces
  • 1 teaspoon coarse Maldon sea salt
  • Fresh tarragon sprigs, capers, sliced cornichons or olives, poppy or sesame seeds, lemon zest and/or red onion for garnish


  • Prep
  • 15 m

  • Ready In

    15 m

  1. Mash avocado with lemon juice and tarragon in a bowl. Spread about 1 teaspoon of the mixture on each piece of bread (or toast). Top with salmon and sprinkle with salt. Garnish as desired.